Food by any other name, part four
Pistache.
Perhaps my translation of French to English is off, but one would think it’s safe to assume that means pistachio — only it doesn’t.
It is a slightly green colour, vaguely reminiscent of pistachio pudding, though not nearly as bright. Similarities to things I’d call pistachio end there. It’s a spongy paste, wrapped in a banana leaf, tasting like…hmmm, not nothing, but not much either. The flavour is quite subtle. It’s made of egusi: roasted, ground-up gourd seeds.
Perhaps my translation of French to English is off, but one would think it’s safe to assume that means pistachio — only it doesn’t.
It is a slightly green colour, vaguely reminiscent of pistachio pudding, though not nearly as bright. Similarities to things I’d call pistachio end there. It’s a spongy paste, wrapped in a banana leaf, tasting like…hmmm, not nothing, but not much either. The flavour is quite subtle. It’s made of egusi: roasted, ground-up gourd seeds.
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